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Making Zucchini Cake
- 4 eggs
- 2 cups white sugar
- 1 cup vegetable oil
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 (8 ounce) can crushed pineapple, well drained
- 1 cup walnuts or pecans, chopped
- 2 cups zucchini, grated
- 2 teaspoons vanilla extract
- 1 cup confectioners sugar
- 2 tablespoons cream or milk
- 1/2 teaspoon butter, melted
- tiny pinch of salt (optional)
Preheat the oven to 350 degrees. Grease and flour a Bundt cake pan.
In a large bowl, with mixer, beat eggs and sugar until the mixture becomes light colored. Mix in oil. Add sifted flour mixture to the egg mixture; beat for 2 minutes. Stir in pineapple, walnuts, vanilla extract and grated zucchini. Mix well and pour into the prepared cake pan.
Bake for 1 hour and 10 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the cake to cool for a half hour before removing from pan.
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